Gary Kirchens<\/strong><\/a><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n
Ingr\u00e9dients pour 6 personnes :<\/strong><\/p>\nSabl\u00e9 au citron <\/b><\/h4>\n
Ingr\u00e9dients
<\/strong>120 g de beurre, 85 g de sucre glace, 22 g de poudre d\u2019amandes, 42 g d\u2019oeuf, 1 g de sel, 210 g de farine, le zeste d\u2019un citron jaune<\/p>\nPr\u00e9paration
<\/strong>M\u00e9langez le beurre pommade avec le sucre, le sel, la poudre d\u2019amandes et le zeste de citron. Ajoutez les \u0153ufs puis la farine. Emballez le sabl\u00e9 dans du film alimentaire et laissez reposer pendant 2 heures au frigo. Etalez la p\u00e2te puis emporte-pi\u00e8cez-la et faites-la cuire au four \u00e0 180\u00b0C pendant 7 minutes.<\/p>\nMousse de ricotta <\/b><\/h4>\n
Ingr\u00e9dients
<\/strong>125 g de ricotta, 35 g de jus de citron jaune, 1 feuille de g\u00e9latine, 20 g de sucre glace, 140 g de cr\u00e8me<\/p>\nPr\u00e9paration
<\/strong>Montez la cr\u00e8me \u00e0 l\u2019aide d\u2019un robot. M\u00e9langez la ricotta, le jus de citron et le sucre. Ajoutez la g\u00e9latine pr\u00e9alablement tremp\u00e9e. Ajoutez la cr\u00e8me d\u00e9licatement \u00e0 l\u2019aide d\u2019une maryse. Ajoutez dans des moules en flexipan et mettez au cong\u00e9lateur.<\/p>\nGel de figues<\/b><\/h4>\n
250 g de pur\u00e9e de figue, 125 g de sucre, 50 g de glucose, 2 g de pectine, 20 g de jus de citron<\/p>\n
Pr\u00e9paration
<\/strong>M\u00e9langez le sucre et la pectine. Chauffez la pur\u00e9e de figues avec le glucose et le jus de citron. Ajoutez le m\u00e9lange pectine et sucre, faites cuire pendant 3 minutes le tout en m\u00e9langeant. D\u00e9barrassez au frigo pendant 12 heures puis mixez le tout.<\/p>\nGel de framboises<\/strong><\/h4>\n250 g de pur\u00e9e de framboises, 10 branches de thym citron, \u00bd jus de citron vert, 2,5 g d\u2019agar agar, 10 g de pectine, 10 g de sucre<\/p>\n
Pr\u00e9paration
<\/strong>Faites bouillir la pur\u00e9e de framboises avec le thym, puis faites-la infuser pendant 1 heure. Enlevez le thym puis rajoutez le jus de citron vert, le sucre, l\u2019agar agar et la pectine. Faites bouillir 3 minutes le tout en m\u00e9langeant. D\u00e9barrassez au frigo pendant 12 heures puis mixez le tout.<\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n
Gel de Bergamote <\/strong><\/h4>\nIngr\u00e9dients
<\/strong>250 g de jus de bergamote, 60 g de sucre, 2,5 g d\u2019agar agar, 10 g de pectine<\/p>\nPr\u00e9paration
<\/strong>Faites bouillir le jus de bergamote. Rajoutez le sucre, l\u2019agar agar et la pectine. Faites bouillir 3 minutes le tout en m\u00e9langeant. D\u00e9barrassez au frigo pendant 12 heures puis mixez le tout.<\/p>\nCrumble de noix \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong><\/h4>\nIngr\u00e9dients
<\/strong>170 g de beurre, 170 g de sucre cassonade, 170 g de farine, 2 g de sel, 200 g de noix<\/p>\nPr\u00e9paration
<\/strong>M\u00e9langez le beurre pommade avec le sucre et le sel, puis rajoutez la farine. Rajoutez les noix puis faites cuire l\u2019appareil \u00e0 crumble pendant 15 minutes \u00e0 180 \u00b0C. Laissez refroidir puis concassez le crumble.<\/p>\nNoix caram\u00e9lis\u00e9es<\/strong><\/h4>\nIngr\u00e9dients
<\/strong>200 g de noix, 100 g de sucre, 50 g d\u2019eau<\/p>\nPr\u00e9paration
<\/strong>R\u00e9alisez un caramel avec le sucre et l\u2019eau dans une po\u00eale antiadh\u00e9sive. Ajoutez les noix puis caram\u00e9lisez les noix, tout en m\u00e9langeant. Quand les noix sont caram\u00e9lis\u00e9es, d\u00e9barrassez sur un papier sulfuris\u00e9.\u00a0<\/p>\nSorbet au champagne ros\u00e9<\/strong><\/h4>\nIngr\u00e9dients
<\/strong>250 g de champagne ros\u00e9, 550 g d\u2019eau, 40 g de sucre, 95 g de glucose, 25 g de trimoline, 6 g de stab, 10 g de jus de citron vert<\/p>\nPr\u00e9paration
<\/strong>Faites bouillir l\u2019eau, le sucre, le glucose, la trimoline, le stab et le jus de citron vert. Ajoutez le champagne ros\u00e9 puis mettez dans un bol \u00e0 Paco Jet. Laissez pendant 24 heures au cong\u00e9lateur puis mixez au Paco Jet.<\/p>\nAppareil \u00e0 tuile <\/strong><\/h4>\nIngr\u00e9dients
<\/strong>100 g de beurre fondu, 100 g de sucre glace, 110 g de farine, 10 g de miel d\u2019acacia, 100 g de blanc d\u2019\u0153uf, le zeste d\u2019un citron jaune<\/p>\nPr\u00e9paration
<\/strong>M\u00e9langez tous les ingr\u00e9dients \u00e0 l\u2019aide d\u2019un fouet. Remplissez dans un moule \u00e0 l\u2019aide d\u2019une spatule. Faites cuire au four pendant 6 minutes \u00e0 150\u00b0 C. D\u00e9moulez \u00e0\u00a0 chaud puis d\u00e9barrassez.<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Recette de Gary KirchensIngr\u00e9dients pour 6 personnes : Sabl\u00e9 au citron Ingr\u00e9dients120 g de beurre, 85 g de sucre glace, 22 g de poudre d\u2019amandes, 42 g d\u2019oeuf, 1 g de sel, 210 g de farine, le zeste d\u2019un citron jaune Pr\u00e9parationM\u00e9langez le beurre pommade avec le sucre, le sel, la poudre d\u2019amandes et le […]<\/p>\n","protected":false},"author":5,"featured_media":49891,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-49889","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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